To me, someone who celebrates a bit more of the spectrum than most: Metal hot. Make food hot.
Non-stick means easier cleanup, but my wife seems to think cast-iron is necessary for certain things (searing a prime rib roast, for example.).
After I figure those out, then I gotta figure out gas vs. electric vs. induction vs infrared…
Here in Germany everyone is using radiant heat or induction cooktops. I’ve never broke the glass or seen that anywhere. Don’t know what you’re doing with it.
I wonder if cast iron pans are the culprit becuse they’re heavy as fuck. But I haven’t heard of people breaking the glass either
You sure have to be a little more delicate with a heavy cast iron on glass than if you had a gas stovetop. But that comes pretty automatic if you understand that different materials have different strengths and you don’t have think too much about it.
I wouldn’t necessarily trust them to live long in a high traffic restaurant kitchen.